The smell of mint sauce, with its sweet vinegariness, instantly reminds me of roasted lamb. And the homemade version takes this to the next step. This flavourful yet simple condiment will add brightness to your meats and vegetables. This mint sauce is perfect for lamb, whether you’re hosting Easter at home or just having a Sunday family gathering. Follow our easy step-by-step instructions to make this homemade mint sauce.
You will be amazed at how much more vibrant this homemade sauce looks than the version you buy in a store. You can adjust the sweetness or texture to suit your taste. It will keep fresh for several weeks in the refrigerator if you store it in a jar.
Ingredients
Fresh mint, picked and cleaned. You can buy fresh mint at your local supermarket or grow it yourself! It’s so easy to grow mint! Give it a try!
White wine vinegar can be substituted for the cider vinegar.
You can adjust the sweetness to your taste with brown sugar.
Quantities are listed on the recipe card.
Instructions
Steep mint leaves – Wash and pick the mint, place it in a bowl, and add boiling water. It will take about five minutes. Keep an eye on the leaves; you do not want them to turn black. After straining off the water, let the leaves cool and squeeze any excess water out. Chop the leaves into your desired coarseness. We recommend that you chop them well for a fine texture.
Prepare sauce – mix vinegar and sugar, stirring until sugar is dissolved.
Combine all ingredients. Mix well the mint and sauce. Mix well and taste—season with salt and pepper.
Recipes related
You can make dressings and sauces that will enhance the taste of any dish. Check out our sumac salad or nam-jim dressing. Try our dukkah to add texture, flavor, and healthy nuts to your meals.
Pro Chef Tips
If you let the mint leaves steep too long in boiling water, they will turn dark.
To make a thicker mint sauce, chop the leaves of the mint to the desired coarseness. We recommend chopping the mint leaves fine if you like a finer texture. But do what you prefer.
Storage
The homemade mint sauce will be in a glass jar for several weeks. Sterilize the glass jar before storing it to extend its shelf life. It should last a few more months. ).
Serving suggestions
This sauce pairs perfectly with slow-cooked lamb shoulder or roasted Lamb Rump and vegetables such as roast heirloom carrots. Mix it with yogurt and serve with spicy chicken.
What is the mint sauce made from?
Fresh mint, sugar, and vinegar are combined with salt and pepper to make homemade mint sauce. This is super simple to make and tastes better than store-bought versions.
What can I make with a lot of fresh mints?
Make your mint sauce using fresh mint. Store in glass jars that have been sterilized and sealed in the refrigerator. They will last for a few weeks.
Can you freeze mint to make mint sauce?
Although you can freeze the mint to be used at a future date, it is best to use it fresh for the best taste and texture.
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We want to share delicious, simple dishes created by our members. Chef Shane Sara, my partner. Shane will use his knowledge and understanding of flavors to inspire and teach you how to cook delicious food daily and gain new confidence. Sara knows what it is like to prepare weekly dinners for five busy people and loves creating uncomplicated dishes with lots of flavors everyone will love.
Homemade mint sauce recipe
This recipe for homemade mint sauce is an easy yet flavourful condiment that will bring a little brightness to any meat or vegetable. Prep Time5 minutesCook Time5 minutesTotal Time10 MinutesCourse: CondimentCuisine : BritishKeyword: Easter recipe, Roast Lamb Calories: 25kcal Author: Sara-Jane Bowness
Ingredients
30 g Fresh Mint Picked (1 oz). Rinsed.
Three tablespoons of Cider vinegar.
Four tablespoons of Brown sugar.
Taste salt and pepper.
Instructions
After a few minutes, pour boiling water over the mint leaves.
Mix the sugar and cider vinegar separately, stirring until they dissolve.
Squeeze out the excess water and strain off the water.
Cut the mint leaves into small pieces.
Mix the mint leaves with the vinegar and sugar.
Remix salt and pepper and season.
Keep in the refrigerator in an airtight jar.
